happy sunday friends!! how is your weekend going? did you do anything fun last night? or do you have fun mothers day plans today? do they include brunch?? they should totally include brunch! we took Marc’s Mum out for dinner last night to this awesome old time music hall, they have a whiskey bar, over 70 rums from around the world and live music. it was such a fun night! and today i am cooking brunch for Marc and my parents in law, they stayed with us last night.

i am making rose champagne mojitos but brunch needs cocktails and these are gorgeous! i am also making fruit salad parfaits and this vegetarian breakfast bruschetta with a side of bacon, because while i love this bruschetta as is, i believe bacon makes everything better! and also because Marc’s Dad lives in Saudi Arabia and is only home twice a year, he loves bacon and he can’t eat it over there, so i make sure i add plenty of bacon to everything i cook while he is home.

there will also be a constant flow of coffee as we are all coffee lovers, and i made a batch of vanilla cinnamon syrup to sweeten our coffees, just to make them a little more special.

this bruschetta is the perfect light but filling breakfast and also the best for dinner. i looooooove breakfast for dinner. it’s something we have about once a week and versions of this bruschetta have been on high rotation lately.

surprisingly Marc loves the vegetarian version as much as i do, we have had it with bacon added but you really don’t need it.

this breakfast bruschetta is quick to pull together, you can have it on the table in less than 20 minutes, and you can use whatever vegetables you love. just make sure you get a nice sourdough bread, you want something crispy that can hold up to having so much goodness stacked on top.

Print

vegetarian breakfast bruschetta

Servings4people

Ingredients

8slices of zuchinni, sliced diaonally

4slices of pumpkin

8thick slices of haloumi

4eggs

2small avocados

4slices sourdough bread

chilli oil

Instructions

place a griddle pan on medium high heat.

brush both sides of pumpkin and zucchini with oil, place in griddle pan. cook 2-3 minutes or until charred then flip and cook a further 2-3 minutes.

heat a non stick fry pan over medium heat and add the haloumi, cook 2-3 minutes until golden then flip, and cook a further 2-3 minutes.

once the pumpkin and zucchini are cooked brush both sides of the sourdough with oil and place in the grill pan, cook until charred then flip and repeat.

once the haloumi is cooked, remove from pan and add the eggs, cook the eggs for 3-4 minutes or until the whites are cooked but the yolks are still runny

to assemble: place a slice of sourdough on each plate. top with half an avocado, sliced, then add the zucchini, pumpkin and haloumi. top with egg and drizzle over a little chilli oil, serve and enjoy!

Follow Me

Categories

Do you want to know what my kitchen must haves and pantry essentials are?
Enter your email and not only will you receive my kitchen must haves and pantry essentials but you will also receive a weekly recipe round up.